Crawdad Cornbread

Servings: 8 Foodies

Crispy. Moist. And all things Creole! You got your savory, your sweet, your heat, and your salt. I legit don't know what else you would want....

  • Prep Time

    10 minutes

  • Cook Time

    45 minutes

  • Total Time (with rest)

    1 hour

The How To:


  • 1/4 c. butter
  • 1 c. Yellow Onion (diced)
  • 1/2 c. Red Bell Pepper (chopped)
  • 2 Jalapenos (minced, unseeded for more heat)
  • 1 tbsp. Bayou Basics
  • 1 lb. Crawfish Tails (thawed and peeled)
  • 2 c. Cornmeal
  • 1 tbsp. Baking Powder
  • 1 tsp. Bayou Basics
  • 1/2 tsp. Baking Soda
  • 1 1/2 c. Sharp Cheddar Cheese (shredded)
  • 15 oz. Cream Corn
  • 1 c. Milk
  • 1/2 c. Vegetable Oil
  • 3 Eggs (lightly beaten)


  1. Preheat oven to 400 degrees.
  2. Place the Butter in a large nonstick pan and heat over medium-high heat. When melted, add Onion. Cook 3 minutes or until translucent. Add Red Bell Pepper and Jalapeno. Cook another few minutes or until onions and peppers are soft.
    Drain any liquid from Crawfish and add to pan along with Bayou Basics. Remove from heat and set aside.
  3. In a large bowl, whisk together Cornmeal, Baking Powder, Bayou Basics, and Baking Soda.
  4. Add Cheddar Cheese, Cream Corn, Milk, Oil, and Eggs. Add Onion/Crawfish mixture. Stir to mix well.
  5. Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.
  6. Pull and cut it like a pie.
  7. Top with Bayou Basics Remoulade!
  8. munch. Munch. MUNCH!


  • Use this as a side dish or part of a main dish.
  • Top with Gumbo, Jambalaya, etc.
  • You can just use a baking sheet if you don't have a cast iron.

Common Questions